Dorothy Lynch Dressing (Restaurant Style)

Yield: 3 cups
Prep Time: 10 minutes
Special Equipment: Blender

Ingredients

• 1 (10.75 oz) can condensed tomato soup

• ¾ cup neutral oil (like vegetable or canola)

• ¼ cup olive oil (for flavor)

• ½ cup sugar

• ⅔ cup apple cider vinegar (for a tangier balance

• 1 teaspoon dry mustard

• 1 teaspoon salt

• 1 teaspoon celery seed

• ½ teaspoon black pepper, finely ground

• ¼ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon Worcestershire sauce

• 1 teaspoon lemon juice (brightens flavor)

• ½ teaspoon cornstarch or 1 teaspoon Dijon mustard (helps emulsify naturally-optional for extra silky texture)

Directions

1. Build the Base

   In a blender, combine tomato soup, sugar, vinegar, lemon juice, Worcestershire, and all seasonings.

2. Blend Until Smooth

   Blend on medium for 20-30 seconds until fully combined.

3. Emulsify

   With the blender running on low, slowly drizzle in the oils. This creates a stable, creamy emulsion instead of a separated

4. Adjust Texture (optional)

   For slightly thicker dressing, blend in cornstarch (pre-mixed with a little sugar or liquid).

   For a more natural emulsification and subtle tang, use Dijon instead.

5. Chill

   Refrigerate at least 6 hours, preferably overnight, to let flavors meld and texture fully set.